Steak Dry Rub Food

DRY RUBBED FLANK STEAK

Steps:

• Preheat a grill pan over high heat for 3 to 4 minutes
• Combine the mustard, onion powder, garlic powder, salt, cayenne and allspice in a small bowl. Rub the flank steak all over with the mix and let sit for 10 minutes.
• Put the steak on the hot grill and cook 5 minutes per side. Remove and let rest 10 minutes before slicing.

BOBBY'S WORLD FAMOUS STEAK RUB FROM MESA, BAR AMERICAIN AND BF STEAK

Steps:

• Whisk together all ingredients. Store rub in a container with a tight fitting lid in a cool, dark, place.

STEAK DRY RUB

Steps:

• Combine ingredients in a small bowl. Stir to combine.
• Pat steak dry with clean paper towel. Season with dry rub.
• Use in your favorite steak recipe like this Grilled Steak or these Steak Tacos!
• Store in a cool, dry place for up to 3-6 months.

BEST DRY RUB FOR STEAK

Steps:

• Add 4 tablespoons paprika, 2 tablespoons onion powder, 2 tablespoons garlic powder, 3 tablespoons sea salt, 2 tablespoons crushed red pepper, 1 tablespoon black pepper, and 2 tablespoons brown sugar to a bowl.
• Give it a good stir to combine, until all spices are completely mixed together.

FLAT-IRON STEAK WITH DRY RUB

Steps:

• Combine first 4 ingredients and stir to mix.
• Rub the mixtue into the steaks to season and drizzle with olive oil.
• Heat a large iron skillet over medium heat for several minutes until hot.
• Put in the steaks and cook 3-4 minutes on one side, turn and cook 2-3 minutes longer for medium rare.
• Let meat rest for 5 minutes then serve.

DRY RUBBED FLANK STEAK

Steps:

• Preheat a grill pan over high heat for 3 to 4 minutes.
• Combine the mustard, onion powder, garlic powder, salt, cayenne and allspice in a small bowl. Rub the flank steak all over with the mix and let sit for 10 minutes.
• Put the steak on the hot grill and cook 5 minutes per side. Remove and let rest 10 minutes before slicing. Serve with Chimichurri Sauce.
• Put the parsley, cilantro, capers and garlic in a medium mixing bowl and toss to combine. Add the vinegar, salt, red and black pepper and stir. Pour in the olive oil and mix until well combined. Let sit for 30 minutes so that the flavors blend.
• Per Serving (steak only - does not included sauce): Calories: 329; Total Fat: 12.5 grams; Saturated Fat: 5 grams; Protein: 49 grams; Total carbohydrates: 1 gram; Sugar: 0 grams; Fiber: 0 grams; Cholesterol: 141 milligrams; Sodium: 606 milligrams

THE BEST STEAK RUB

Steps:

• Mix all the ingredients in a bowl until combined.
• Transfer to an airtight glass jar and keep it in your pantry for up to 1 year.

DRY STEAK RUB

Steps:

• Rub steaks with cooking oil.
• Mix three dry ingredients with a fork and then rub over both side and edges of steaks. Don't try to coat the steaks completely.
• Let them set at room temperature for about 1 hour before grilling.

STEAK DRY RUB

Steps:

• Mix kosher salt, smoked paprika, onion powder, garlic powder, oregano, black pepper, brown sugar, and cumin together in a sealable container. Seal container and shake to mix.

RIB-EYE STEAK RUB

Steps:

• Combine all ingredients, except oil, in a large bowl. While stirring, add olive till the mixture is a "slushy" consistency. Submerge steaks in mixture, rubbing it into the surface of the steaks. Marinate steaks in mixture for approximately 30 minutes. Preheat grill to 425 to 450 degrees F and place steaks on grill, flipping halfway through. To cook a 16-ounce steak to preferred doneness, cook for: rare, 2 to 3 minutes on each side, medium-rare, 4 to 5 minutes on each side and medium, 6 to 7 minutes on each side

DRY RUB FOR STEAKS

Steps:

• Mix all ingredients and rub onto steak. Refrigerate for 30 minutes. Heat grill to a medium heat. Grill on both sides 4-6 minutes depending on how well done you like your steak. Enjoy with your favorite steak sauce.

DRY RUB FOR SIRLOIN STEAKS

Steps:

• Mix together and rub on sirloan steaks prior to grilling.

DRY-RUBBED RIB-EYE

Steps:

• Combine all of the dry ingredients in a bowl. Use your fingers to make sure that all of the ingredients are evenly distributed. Rub the outside of each steak generously with the rub. Wrap each steak in plastic wrap and refrigerate for at least 24 hours, 2 to 3 days is better. This will make the steak taste like it has been aged.
• Preheat a gas or charcoal grill. Brush and oil the grill to loosen and remove any crud. Remove the steaks from the refrigerator about 20 to 30 minutes before cooking. Right before cooking remove the plastic wrap and lightly oil the steaks. Place the steaks on a very hot grill to put a char on both sides of the steak. When both sides of the steak have become well charred move the steak to a cooler part of the grill to continue cooking for 6 to 7 minutes per side for medium rare. Remove the steak from the grill and let rest in a warm spot for 7 to 8 minutes. Cut the steak off the bone and slice on the bias across the grain. Drizzle with extra-virgin olive oil and serve immediately.

AIR FRYER FLANK STEAK

Steps:

• Take the flank steak out about 30 minutes prior to cooking to bring it to room temperature. Prepare the dry rub by mixing the brown sugar, salt, pepper, onion powder, garlic powder, and paprika in a small bowl.
• Preheat the air fryer to 350F. Take the flank steak and gently tenderize it on both sides using a meat tenderizer. Rub the dry rub into the flank steak with your hands. Be sure to rub it in on all sides.
• Place the steak in the air fryer basket and air fry at 350F for 4 minutes, flip the steak and air fry for another 4 minutes. Check the internal temp of the steak (I like 130F for a medium rare flank steak). Cook for longer if needed.
• Place the cooked steak on a cutting board and allow it to rest for at least 5 minutes. Determine the grain of the steak and slice the steak into strips against the grain.